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Many of you have an inner bartender waiting to surface. To prove it, you submitted more than 175 unique cocktail recipes in the fourth annual 2007 MIXIE Awards Hotel Cocktail Competition, the national cocktail competition exclusively for hotel, resort, and casino F&B executives and bartenders.
 



Casey Fontenette




David Sopka
TABASCO®   $1,000 GRAND PRIZE WINNERS


[Hotel Executives]
MOTH TO A FLAME
Casey Fontenette, Complex Banquet Beverage Captain, Walt Disney World Swan and Dolphin Resort, Lake Buena Vista, Florida

  • 1-1/4 oz. Southern Comfort
  • 1 /2 oz. Disaronno amaretto
  • 1/2 oz. Cointreau
  • 1/2 tsp. TABASCO® brand Pepper Sauce or <br>Green Pepper Sauce

Combine all ingredients and shake well with ice. Strain into a martini glass. Drop a cherry into it. Flame an orange peel twist and drop it into the drink.

 

[Hotel Bartenders]
CAJUN VOLCANO
David Sopka, Bartender, Hilton Marco Island Beach Resort, Marco Island, Florida
  • 3/4 oz. Southern Comfort
  • 3/4 oz. amaretto
  • 1/2 oz. vodka
  • 1-1/4 oz. pineapple juice
  • 1-1/4 oz. orange juice
  • 3/4 oz. sweet and sour mix
  • 3/4 oz. grenadine
  • 8 drops TABASCO® brand Sweet & Spicy Pepper Sauce

Combine all ingredients, shake well, and pour over ice. Garnish with a lime wedge, lemon wedge, orange slice, and a cherry.

For a martini, use only six drops of TABASCO® brand Sweet & Spicy Pepper Sauce. Shake well with other ingredients and strain into a large, pre-chilled martini glass.